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Kovats - delta2-3OH

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2-Propen-1-ol Formula: C3H6O CAS#: 107-18-6 MW: 58.08 Odour Characteristic: Pungent, Mustard [MS]  [Chemdraw]

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Kovats   Column Type   Author   Journal   Year   Page   549    DB-1¦J&W Scientific, Folsom, CA, USA¦    Yu TH    J. Agric. Food Chem.    1994c    42:1342 682    DB-5¦J&W Scientific, Folsom, CA, USA¦    Kim SM    J. Agric. Food Chem.    1995    43:2951 1124    HP-Wax¦Hewlett-Packard, Palo Alto, CA, USA¦    Sanz C    J. Agric. Food Chem.    2001    49:1364 1144    HP-Innowax¦Hewlett-Packard, Palo Alto, CA, USA¦    Kubec R    J. Agric. Food Chem.    1997    45:3580 Reference(s) Sanz, C., Ansorena, D., Bello, J., and Cid, C.C. 2001. Optimizing headspace temperature and time sampling for identification of volatile compounds in ground roasted Arabica coffee. J. Agric. Food Chem. 49:1364-1369.   Kubec, R., Velisek, J., Dolezal, M., and Kubelka, V. 1997. Sulfur-containing volatiles arising by thermal degradation of alliin and deoxyalliin. J. Agric. Food Chem. 45:3580-3585.   Kim, S.-M., Wu, C.-M., Kobayashi, A., Kubota, K., and Okumura, J. 1995. Volatile compounds in stir-fried garlic. J. Agric. Food Chem. 43:2951-2955.   Yu, T.-H., Lin, L.-Y., and Ho, C.-T. 1994c. Volatile compounds of blanched, fried blanched, and baked blanched garlic slices. J. Agric. Food Chem. 42:1342-1347.